Building A Customer-Centric F&B Business – A Conversation with Duncan Muir
The Restaurant Times
JANUARY 24, 2023
Muir went from being a law aspirant to a hotel management graduate, leading a food brand. And how did he keep himself going, considering restaurants weren’t a big trend then? Read along as we discover more about Muir’s journey of expanding Bateel, a retail business, into a customer-centric restaurant. I like this. It’s social.
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